August recipes: 2012

Watermelon Sorbet

1/2 cup sugar
4 1/2 cups fresh pureed watermelon pulp, seeds removed. divided*
1/8 teaspoon salt
2 tablespoons freshly squeezed lime juice or lemon juice (your choice)
2 tablespoons Anisette Liqueur

* Puree watermelon in a food processor or blender.

In a medium saucepan over medium-high heat, combine sugar, 1/2 cup watermelon juice, and salt; bring to a boil. Boil 30 to 45 seconds sugar completely dissolves. Remove from heat and let stand approximately 10 minutes. If making ahead, store in refrigerator

To the remaining 4 cups pureed watermelon pulp, add sugar syrup, lemon juice, and Anisette Liqueur; stir until thoroughly blended.

NOTE: The Anisette (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same.

Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

NOTE: Can be prepared 3 days in advance. Cover and keep frozen.

Makes 4 to 6 servings.

Cherry Clafoutis Recipe

3 cups fresh sweet cherries, washed and stemmed

2 large eggs and 1 yolk

1/2 cup Sucanat or other natural sweetener

1 ounce cornstarch

3 tablespoons all-purpose flour

1 cup whole milk

1 vanilla been (or 1 teaspoon vanilla extract)

1/2 cup heavy cream

1. Preheat oven to 350 degrees F.

2. Whisk the eggs and yolk with the Sucanat. Scrape the vanilla bean vanilla bean and add the seeds (or extract if using) and stir in.

3. Dissolve the cornstarch in cold milk, and add to egg mix. Add flour and cream, and mix until combined.

4. Butter a 9-inch cake pan or deep pie pan and sprinkle with sugar. Place the cherries in and cover with batter.

5. Bake for 45 minutes, or until golden.

INGREDIENTS

Salad

12 fresh strawberries, hulled and cut in half
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries, picked over for stems
4 medium-sized pears, peeled, quartered, and cored
2 Tablespoons fresh lemon juice
2 teaspoons sugar

Dressing

1/2 cup dry white wine
3 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons sugar (or more honey)

One 12-ounce wheel Camembert cheese (or Brie, if Camembert is unavailable) , at room temperature, cut into 6 wedges

1. To make the salad, combine all the fruit in a large glass bowl. Add the lemon juice and sugar, mix together gently to coat, cover, and refrigerate for 1 hour.

2. Combine the dressing ingredients in a blender and whirl until smooth. Pour over the salad and mix together gently until the salad is well coated. Cover and refrigerate for 1 more hour.

3. Just before serving, divide the salad equally among 6 salad plates. Place the fruit on one side of each plate and the Camembert on the other. Serve the salad chilled and the cheese at room temperature.

Serves 6.

Exotic Fruit Sauté with Ginger and Honey!

Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients: (4 people)

1 Mango
1 Banana
1 cup Seedless Grapes
1/2 Papaya
4 Dried Apricots
1 Lime
1 Vanilla Bean, Seeds Scraped (or 1 tsp. extract)
4 tbsp. Honey
2 tbsp. Butter
3 inches Fresh Ginger
Dark Rum (optional)
Ginger or Mango Sorbet (optional)

How to Make It:

1. Mix the small vanilla seeds (cut bean in half lengthwise, and scrape out seeds with the tip of a knife) with the honey.
2. Peel and cut mango, papaya, and banana. Cut lime (with skin on) into very thin slices. Peel and slice ginger into thin sticks.
3. Melt butter in a large saucepan. Add all fruits and ginger. Cook for about 5 minutes on a high flame. Then, lower flame, and add the vanilla honey. Stir delicately. If you want, you can flambé with rum. Serve right away, if you'd like, with sorbet.